11.20.2011

Chinese Cooking @ LLBN Cooking Studio

Last Wednesday, I did 2 cooking segment on Loma Linda Broadcasting Network. It was a live show~ which means that no errors can be made. Each segment was 10 minutes, making it a total of only 20 minutes. It was really short time to show 3 recipes. When the video was uploaded onto youtube, it was kind of weird looking at myself on TV, embarassing I woudl say. :P
The first one was Tofu Cabbage roll.
Tofu Cabbage Rolls
Ingredients:
1/2 box of firm tofu
4 dried shitake mushrooms - soaked and minced (reserve water for making gravy)
1/2 carrot, diced
Green onions, chopped finely
5 cabbage leaves
1 egg
4 oz water chestnuts, diced finely
Corn starch
Seasonings for tofu mixture :
Salt, pepper, mushroom seasoning, onion and garlic powder

Method:

Squeeze tofu between paper towels to remove excess water. Mash tofu with a fork. Add minced shitake mushrooms, diced carrots, minced green onions, seasonings, egg and corn starch. Mix well. Add enough corn starch to get a thick consistency.

Rinse cabbage, trim the stem and blanch in boiling water for a few seconds until tender.

Fill each cabbage leaf with enough filling and roll up.

Steam the cabbage roll for 10-15 minutes.
For the gravy: Boil the mushroom stock. Add seasonings like vegetarian mushroom oyster sauce, soy sauce and pepper. Add cornstarch mixture and allow the heat to thicken the mixture. Pour gravy over rolls and garnish as desired.


Oriental Cabbage Salad

 Salad:
1/2 head cabbage, chopped ( or  Napa cabbage)
6 green onions, chopped
2 Shallots
½ cup corn
12 oz Vegetarian Ham/ Chicken ( Opt. )

Topping
1 package vegan ramen noodle
0.5 tsp garlic powder
0.5 tsp onion powder
1 tsp mushroom seasoning
2/3 cup slivered almonds
2/3 cup shelled sunflower seeds ( OPT)
3 tablespoons sesame seeds

Dressing:
4 1/2 tablespoons rice vinegar / lemon juice
3 tablespoons sugar
1/2 teaspoon pepper
1/4 cup salad oil
¼ cup sesame oil
1 Tbsp soy sauce

Directions:

1. Crush the ramen noodle into small pieces. Add in the garlic powder, onion powder and mushroom seasoning. Bake the noodles, sesame seeds and almonds in oven for 10 minutes at 350F. Set aside to cool.

2. Mix all salad ingredients. Set aside.

3. Mix all dressing ingredients.

4. Pour dressing over salad mixture and toss together. Just before serving, top the noodle mix.

Serves: 4-6
Finally, mummy's corn soup :)

CORN SOUP

Ingredients
  • Shallots
  • 5 oz vegetarian ham, finely cubed
  • 5 oz water chestnuts, chopped
  • 2-3 shitake mushroom, chopped
  • 1 tin Vegetable Stock or water ( about 400g)
  • 1 tin Cream Style Corn (about 400g)
  • 1 Egg, beaten
  • 2 tsp Cornflour mixed with 2 Tbsp Water
Seasonings:
  • Dash of Pepper
  • 1 Tbsp Light Soy Sauce
  • Dash of Sesame Oil
  • Stir-fry sauce, 1 tsp
  • Mushroom seasoning
Garnish:
Sprigs of cilantro and green onions

  1. Soak mushrooms in hot water. Squeeze out the water before mincing it finely.
  2. Cut veggie ham, water chestnuts, shitake mushroom into small cubes.
  3. Heat up the oil and fry shallots until golden brown. Add in mushroom and continue frying for 5 minutes. Add in soy sauce, pepper.
  4. Add in the creamed corn into the pot. Fill the can with water or vegetable stock.
  5. Add 1 Tbsp light soy sauce.
  6. When hot, add in beaten egg or egg white and stir gently, so the egg cooks in strands.
  7. Allow it to cook until boiling before adding the corn starch mixture. Give the cornstarch slurry a quick re-stir and add to the soup, stirring quickly to thicken. Drizzle in sesame oil and pepper.
  8. Divide the soup into individual bowls.
  9. Scatter a few strips of green onions/cilantro on top of soup.
  10. Serve.

Vegan Kale Salad & Healthy Taste of LA W/ Dr Colin Campbell

Dr. Campbell made 2 keynote speaches and had a question-and-answer session.

 Cooking Demos with various chefs.
 Here's a brief summary of the recipes that were demonstrated:
-Chef Ramses Bravo demonstrated Oatmeal "French Toast", Banana -Pecan Bars, Coconut-Vanilla Granola and Dried Peach Sauce
-Chef Eric Tucker, Executive chef of Millennium Restaurant in San Francisco demonstrated Roasted Portobello Mushroom over a spelt Berry and Black Bean salad with Salsa Verde, Seaweed Salad with Bean Sprout and Miso Dressing
-Chef AJ made very delicious kale chips
-Ann Gentry, CEO of Real Food Daily Restaurant made Maple-Dijon Tempeh and Vegetable stew that is absolutely yummy
-Chef Eric LeChasseur from Seed Kitchen Restaurant made Butternut Squash and Kidney Bean Potage, Hazelnut Baci, and seaweed Salad with Bean Sprouts and Miso dressing

-Lindsay Nixon made Chocolate zucchini muffins, carrot cake cupcakes and instant cookie dough.
I bought several cook books from these presenters. They include: The Nut Gourmet, The Artful Vegan, The Millennium Cookbook, Vegan Family Meals, The Real Food Daily cookbook, The Happy Herbivore and Love Sante.

I loved the Kale Chips so much that I decided to make a Kale salad with the same dressing. :) It was made several times befoe coming up with this winning recipe~  :)
Vegan Kale Salad


Salad
4-6 heads curly kale, torn into pieces
½ Fuji apple, diced into cubes
¼ Red onion, diced into cubes
6 Cherry tomatoes, halved
4 oz Cranberries
4 oz Walnuts

Nut Dressing:
8 ounces raw pine nuts
8 ounces raw cashews
1 cup nutritional yeast
¾ cup of lemon juice
½ cup low sodium miso paste

Seasoning:
Black pepper, dash
Salt, dash
Mrs. Dash, dash
Garlic powder, ½ tsp
Onion powder, ½ tsp
1 generous teaspoon red pepper flakes

Preparation:
Place all the dressing ingredients into a food processor and process until smooth and creamy. Water or olive oil may be added to give it a creamy consistency.
Place all the dry ingredients and seasoning into a large bowl and pour the nut mixture over the kale. Using gloves, massage nut mixture into kale until it is well coated.

Enjoy!
Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.